Wednesday, April 22, 2009

artichoke season(ed)


nobody’s signing me up as an Iron Chef contender any time soon (Star, I’ll leave that genre to you) but since we’re smack dab in the middle of artichoke season, I do want to share this yummily successful and easy grilled artichoke recipe, made from the random assortment of stuff we usually have in the fridge:

Most Important Ingredient –
2 – 400 heads of artichokes (I really don’t care how many you eat, but eat them because they’re really good at cleaning your blood and liver)

Marinade –
¼ cup olive oil
¼ cup balsamic vinegar
¼ cup tamari
¼ cup water
a big splash of lemon juice
a heaping spoonful of chopped ginger
another heaping one of chopped garlic
cracked pepper

the ¼ cup measurements work well for 2 artichokes but if you make more, you can make more artichokes or have extras for a tasty dipping sauce.

just use a knife to chop the top and very bottom of your artichokes off, then scissors, (they’re easier to manage) to snip the poky tips off of the outside leaves.
put each artichoke on its own sheet of tin foil then dig in there and pull the artichoke apart a little to let the marinade sneak into the crevices.
mix all the marinade ingredients up and pour it all over the artichokes, aiming mostly for the middle heart part.
wrap ‘em up and pop them on the grill, in the oven (425 works) or even in a nice little campfire.
i really don’t think you can overcook them but they’ll take at least 45 minutes to an hour to get nice and soft.

then dig in!

it’s a totally sloppy meal but makes me feel fancy and i think i’m addicted.

2 comments:

The Bedroom Setting said...

ain't no meat in this recipe!

Doll Bombs said...

true dat, yo. keep your beef jerky at home!
also on 2nd look, i can't remember if i put balsamic vinegar in it or not.
does that sound like a good combination?